Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Angela Fadda; Daniele Sanna; El Hassan Sakar; Said Gharby; Maurizio Mulas; Silvia Medda; Nese Sahin Yesilcubuk; Asli Can Karaca; Celale Kirkin Gozukirmizi; Massimo Lucarini; Ginevra Lombardi-Boccia; Zorita Diaconeasa; Alessandra Durazzo

doi:10.3390/su14020849

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Angela Fadda^*
, Daniele Sanna
, El Hassan Sakar
, Said Gharby
, Maurizio Mulas
, Silvia Medda
, Nese Sahin Yesilcubuk
, Asli Can Karaca
, Celale Kirkin Gozukirmizi
, Massimo Lucarini
, Ginevra Lombardi-Boccia
, Zorita Diaconeasa
, Alessandra Durazzo^*

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

National Research Council of Italy
Abdelmalek Essaâdi University
Ibn Zohr University
University of Sassari
Istanbul Technical University
CREA-Research Centre for Food and Nutrition
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

Araştırma çıktısı: Dergi yayını › İnceleme makalesi › Hakem

152 Atıf (Scopus)

Özet

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative dam-age. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil pro-tection.

Orijinal dil	İngilizce
Makale numarası	849
Dergi	Sustainability (Switzerland)
Hacim	14
Basın numarası	2
DOI'lar	https://doi.org/10.3390/su14020849
Yayın durumu	Yayınlandı - 1 Oca 2022

Bibliyografik not

Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.

Finansman

This work was partially funded by the project SYSTEMIC “An integrated approach to the challenge of sustainable food systems adaptive and mitigatory strategies to address climate change and malnutrition”, Knowledge hub on Nutrition and Food Security, in a joint action of JPI HDHL, JPI OCEANS and FACCE JPI launched in 2019 under the ERA NET ERA HDHL (n 696295).

BM SKH

Bu sonuç, aşağıdaki Sürdürülebilir Kalkınma Hedefine/Hedeflerine katkıda bulunur

SKH 9 Sanayi, Yenilikçilik ve Altyapı

Belgeye Erişim

10.3390/su14020849

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

Fadda, A., Sanna, D., Sakar, E. H., Gharby, S., Mulas, M., Medda, S., Yesilcubuk, N. S., Karaca, A. C., Gozukirmizi, C. K., Lucarini, M., Lombardi-Boccia, G., Diaconeasa, Z., & Durazzo, A. (2022). Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. Sustainability (Switzerland), 14(2), Makale 849. https://doi.org/10.3390/su14020849

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title = "Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils",

abstract = "To meet consumers{\textquoteright} demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative dam-age. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil pro-tection.",

keywords = "Food waste, Lipids oxidation, Natural antioxidants, Oil blending, Oxidative stability, Peroxidation, Sustainability",

author = "Angela Fadda and Daniele Sanna and Sakar, \{El Hassan\} and Said Gharby and Maurizio Mulas and Silvia Medda and Yesilcubuk, \{Nese Sahin\} and Karaca, \{Asli Can\} and Gozukirmizi, \{Celale Kirkin\} and Massimo Lucarini and Ginevra Lombardi-Boccia and Zorita Diaconeasa and Alessandra Durazzo",

note = "Publisher Copyright: {\textcopyright} 2022 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2022",

month = jan,

day = "1",

doi = "10.3390/su14020849",

language = "English",

volume = "14",

journal = "Sustainability (Switzerland)",

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TY - JOUR

T1 - Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

AU - Fadda, Angela

AU - Sanna, Daniele

AU - Sakar, El Hassan

AU - Gharby, Said

AU - Mulas, Maurizio

AU - Medda, Silvia

AU - Yesilcubuk, Nese Sahin

AU - Karaca, Asli Can

AU - Gozukirmizi, Celale Kirkin

AU - Lucarini, Massimo

AU - Lombardi-Boccia, Ginevra

AU - Diaconeasa, Zorita

AU - Durazzo, Alessandra

PY - 2022/1/1

Y1 - 2022/1/1

N2 - To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative dam-age. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil pro-tection.

AB - To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative dam-age. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil pro-tection.

KW - Food waste

KW - Lipids oxidation

KW - Natural antioxidants

KW - Oil blending

KW - Oxidative stability

KW - Peroxidation

KW - Sustainability

UR - https://www.scopus.com/pages/publications/85122779965

U2 - 10.3390/su14020849

DO - 10.3390/su14020849

M3 - Review article

AN - SCOPUS:85122779965

SN - 2071-1050

VL - 14

JO - Sustainability (Switzerland)

JF - Sustainability (Switzerland)

IS - 2

M1 - 849

ER -

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Özet

Bibliyografik not

Finansman

BM SKH

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap